Recipe Background
It's only right that a dish made with love should be smothered in it, too! Smothered-With-Love Round Steak features ultra tender-braised steaks with a thick and luxurious gravy draped over everything! The gravy is deeply fragrant and savory, bringing out the most of that beefy steak flavor. This dinner makes a statement, and that statement is "I care about you." Also, "yum!"
It's only right that a dish made with love should be smothered in it, too! Smothered-With-Love Round Steak features ultra tender-braised steaks with a thick and luxurious gravy draped over everything! The gravy is deeply fragrant and savory, bringing out the most of that beefy steak flavor. This dinner makes a statement, and that statement is "I care about you." Also, "yum!"
Ingredients
- 1 tablespoon olive oil
- 1 1/2-2 pounds beef round steak boneless and pounded to a 1/2-inch thickness
- 1 tablespoon butter
- 1 (8-ounce) carton fresh mushrooms sliced
- 1 sweet onion diced
- 1 clove garlic minced or pressed
- 2 1/2 cups low-sodium beef broth plus more, to taste
- 1 tablespoon Worcestershire sauce
- 1/2 (1-ounce) packet dry onion soup mix
- 2 sprigs fresh thyme plus more, to taste, for garnish
- 1 sprig fresh rosemary plus more, to taste, for garnish
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- kosher salt to taste
- black pepper to taste
Directions
- Preheat the oven to 300 degrees F.
- In a Dutch oven or a deep braising skillet over medium-high heat, add 1 tablespoon of olive oil.
- Working in batches as needed, add the steaks to the hot oil and cook, flipping them once, until browned, about 5 minutes per side.
- Transfer the steaks from the Dutch oven to a plate, reserving the drippings in the Dutch oven.
- Reduce the heat to medium.
- Add the butter to the drippings in the Dutch oven and allow it to melt.
- Add the mushrooms and the onions to the butter mixture and cook, while stirring, until the mushrooms and the onions start to soften, about 5 minutes.
- Add the garlic to the mushroom mixture and cook, while stirring, until fragrant, about 30 seconds.
- Add 2 1/2 cups of the broth and the Worcestershire sauce to the mushroom mixture, stirring to combine and scraping the bottom of the Dutch oven to release the browned bits.
- Nestle the steaks into the mushroom mixture, being sure to add any accumulated juices from the plate.
- Sprinkle the dry onion soup mix evenly over the steaks.
- Tuck 2 of the thyme sprigs and 1 of the rosemary sprigs into the broth around the steaks.
- Cover the Dutch oven and bake, checking on the steaks occassionally and adding the extra broth as needed to ensure the steaks aren't dry, until the steaks are very tender, about 2 hours 30 minutes-3 hours. The steaks should be about 1/2-1/3 submerged in the cooking liquids to ensure they braise properly.
- Transfer the steaks from the Dutch oven to a clean plate and cover them loosely with foil to keep them warm.
- Remove the discard the thyme sprigs and the rosemary sprig from the Dutch oven.
- Bring the cooking liquids in the Dutch oven to a boil over medium-high heat. If the cooking liquids don't seem like enough to make a gravy, add the extra beef broth, as needed.
- In a small bowl, add the cornstarch and the cold water and whisk to combine into a slurry.
- Add about 1/2 of the slurry to the cooking liquids and cook, while stirring, until thickened into a gravy. If the gravy seems too thin, add the remaining slurry. You may not need the remaining slurry.
- Taste the gravy for seasoning and add the salt and the black pepper, as needed.
- Plate the steaks and spoon the gravy over the steaks.
- Serve garnished with the extra thyme and the extra rosemary.
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